Broccoli-Hazelnut Bake

By Judycakes

Ingredients

• 8 cups chopped fresh broccoli or 2 packages (10 ounces each) chopped frozen broccoli
• 5 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1-1/2 cups milk
• 2 teaspoons chicken bouillon granules
• 1 cup herb-seasoned stuffing mix
• 1/4 cup water
• 2/3 cup chopped hazelnuts or filberts, toasted

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, bring 1 in. of water and broccoli to a boil; Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender.

Meanwhile, in a saucepan, melt 3 tablespoons butter over medium heat. Stir in flour until blended. Gradually add milk and bouillon, stirring constantly. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer.

Drain broccoli; add to sauce; gently toss to coat. Pour into a greased 9-in. square baking dish. In large bowl, combine the stuffing mix, water and nuts.

Melt the remaining butter; pour over stuffing mixture and toss to coat. Spoon over broccoli. Bake, uncovered, at 350° for 25-30 minutes.